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Sombrero Cornbread Casserole Recipe

I was scrolling through Facebook this morning and I found a Sombrero Cornbread Casserole Recipe. I am always on the lookout for new recipes to try.  This particular one said that the author used to have it for breakfast as a child. To me, it did not sound like breakfast food.

I don't care to eat hamburger and Rotel with chilies for breakfast. I don't care to eat anything spicy first thing in the morning. So I Googled this recipe and it came up on a lot of different websites and people have been making it for many years. It does not appear to be anyone's original sombrero cornbread casserole recipe. This was the first time I had ever heard of it. I decided to try it for dinner this evening. I tweaked it a bit first to my liking.

I found it fairly easy to make and it didn't take much time. Because I am in Texas, I baked the whole thing in a cast iron skillet. Everyone knows that is the best way to bake cornbread.

I have made cornbread from scratch before but every recipe I looked at said to use cornbread mix so that is what I did. I had some Old El Paso cornbread mix in the pantry and I prefer it over other mixes. It is so tasty and comes in several flavors.

Any ground meat will work in this recipe. My favorite ground meat is ground pork. However, David does not care for any ground meat unless it is hamburger. He always wants beef and feels cheated if he has to eat anything other than beef at any meal. David once hired a chef he knew to cater a luncheon for one of our much loved employees who was leaving us to go to school. He paid the caterer a lot of money and thought he would make some sort of a beef dish but he did not specify. The caterer made a pork dish.

David was not a happy camper. He told me he felt cheated by the caterer because he made cheap pork instead of expensive beef. The food was good but the chef burned the homemade tortillas. How he served burned tortillas to a customer who paid a lot of money is beyond me. Anyway, David never hired him again.

Make sure that your cast iron skillet is at least ten inches. I used a ten inch skillet and the food barely fit in it. I put a cookie sheet under the skillet in the oven just in case but it was not needed. The cornbread does not rise much so it did not overflow.

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Sombrero Cornbread Casserole Recipe

To make my Sombrero Cornbread Casserole Recipe, you will need the following:

• Old El Paso Cornbread Mix (I used the jalapeno one. Old El Paso has a deliciously sweet flavor that other cornbread mixes do not have.)
• 1 pound ground beef, ground turkey, or ground pork
• Meat seasoning or salt and pepper
• Olive oil
• 1 can black or brown beans, drained (Beans are optional.)
• 1 can sweet corn, drained
• 1 can Rotel diced tomatoes with and green chilies, drained
• 1 jar mushrooms, drained
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 medium sized potatoes, sliced thin (optional)
• 1 large egg
• 1/3 cup milk
• 1/3 cup water

First, saute the onion, potato slices, and bell pepper in olive oil until tender. Then add the ground meat into the pan and season it. Brown the meat. Drain the grease and pour the meat and vegetable mixture into a large, greased cast iron skillet.

Pour the mushrooms on top of the meat mixture and smooth with a spatula.

Pour the corn on top of the mushrooms and smooth with a spatula.

Pour the beans on top of the corn and smooth with a spatula.

Pour the Rotel on top of the beans and smooth with a spatula.

Make the Old El Paso cornbread mix by pouring the flour mix into a bowl. Add the egg, the milk, and the water and whisk until smooth. Pour the batter on top of everything in the cast iron skillet.

Preheat your oven to 400° Fahrenheit and once it is at 400°, put the skillet in the oven and bake for about 30 minutes.

This casserole was so tasty and the good thing is that there is enough left over for lunch tomorrow!

The Old El Paso cornbread mix says to bake it for about 23 minutes. I did that but the cornbread was still doughy in the middle. I guess it was not done because of all of the other food in the pan. I put it back in the oven for another seven minutes and it came out fully baked. It is a complete meal. I will make it again

You can use canned potatoes instead of fresh potatoes. You can use fresh mushrooms instead of a jar of mushrooms. Just be sure to saute the sliced fresh mushrooms in with the other vegetables. If you don't care for beans, you can leave them out.

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